Homemade Vegetable Stock

Like many cooks, I use stock and broth all the time to boost the flavors of the food I make. It’s not too expensive — I like to buy the cardboard containers from Whole Foods for about two bucks. But what I never knew was how easy it is to make your own stock. And you don’t even have to buy new ingredients for it! Just use scraps from the veggies you use in your everyday cooking. So as somebody who hates wasting ingredients and loves experimenting in the kitchen, I had to try it.

All I do is add my food scraps into a gallon-sized bag in my freezer. Once the bag fills up, it’s time to make stock! It’s so easy — there’s almost no work involved. Just get in the habit of throwing your vegetable scraps in the freezer instead of the garbage and then boil some water. Let it sit over a flame, strain it, and you’ve got delicious homemade broth from nothing but odds and ends. Essentially, this is a free way to flavor your food.

Click here to read which vegetable scraps are ideal for making stock…


Indian Style Green Beans

A quick and easy one today. This green bean recipes comes courtesy of my mom. My favorite way to eat green beans has always been stir-fried with garlic, then steamed for a few minutes with soy sauce and rice vinegar.  But even that gets boring after awhile and this recipe is a a great savior in that regard.  The spices play in the background, never overwhelming your taste buds like some other Indian dishes can. A squeeze of lemon adds brightness and it’s so much fun to listen to those mustard seeds pop in the hot oil!

The only point where mom and I disagree is texture. I like my beans crisp, fresh, crunchy, just warmed through. A satisfying snap when you bite into each one. Mom prefers a soft, limp bean that barely needs chewing. I tend to think they’re soggy and mushy, but I’m not gonna knock it because the flavors are that good. They will seduce you no matter how long you steam them.

Read the recipe and the rest of the post here…